Perfect for Thanksgiving, and throughout the chilly season, this stuffing recipe features buttery brioche, sweet melted leeks and gooey Gruyere cheese. Use veggie stock to make this completely vegetarian.
- ½ stick (4 Tbsp) unsalted butter, plus more for greasing the pan
- 1 (10 oz.) loaf brioche, preferably a day old, torn into 1-inch pieces.
- 1 whole leek with green top, root end trimmed
- 2 stalks celery
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh sage
- 1 Tbsp chopped fresh thyme
- 3 cups low-sodium turkey, chicken or vegetable stock
- 3 eggs
- 1 packed cup grated Gruyere cheese (about 5 ounces)
- ¼ tsp freshly grated nutmeg
- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper
Preheat oven to 450 degrees F. Butter a 3-quart baking dish and add torn bread, set aside
Thinly slice leek, rinse well. Thinly slice celery
In a large skillet over medium-low heat, melt 4 Tbsp butter. Add leeks and celery. Cook for about 10 minutes, stirring frequently, until softened. Add garlic, sage and thyme, cook for another minute until fragrant. Set aside to cool
In a large bowl, whisk stock and eggs. Add vegetables, cheese, nutmeg, salt and pepper, stir until combined. Pour over bread in baking dish, stirring to coat.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until top is browned and bubbling. Cool for 10 minutes before serving
Make ahead: Fully assembled stuffing can be made up to 1 day in advanced, wrapped well and refrigerated. Allow a few more minutes for baking. Sauteed vegetables, chopped herbs and grated cheese can be prepped up to 2 days in advance, store in fridge.
